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Nancy's Kitchen - Tried and Tested Recipes
Pear Upside Down Cake






Pear Upside Down Cake

3 fresh pears (1 lb.), peeled
3/4 cup packed brown sugar
1tsp. pumpkin pie spice
1/2 cup dried cranberries
1 pkg. (2-layer size) yellow cake mix1pkg.
(3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
4 eggs
1-1/4 cups water
1/4 cup oil
2 cups thawed Cool Whip Whipped Topping

Heat oven to 350ºF. Cut pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Mix sugar and spice; sprinkle over pears. Top with cranberries.

Beat next 5 ingredients with mixer until blended; pour over ingredients in pan.

Bake 35 min. or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. Serve topped with Cool Whip. Refrigerate.

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